Place the salmon fillets amongst the vegetables and sprinkle with lemon juice. Bake for a further 15 minutes until the fish is just cooked.
For the crispy baked potatoes - place dried potatoes into a bowl and drizzle with 2Tbsp oil, season and combine. Place onto the hot tray and bake until golden and soft in the middle, approximately 40 minutes.
To serve, divide vegetables and potatoes between four plates, top vegetables with salmon and finish with parsley.